Hell's Kitchen gastropub As Is taps into an expanding national craft beer surge with a rotating menu of 20 brews on tap, poured into goblets in a sleek space outfitted in wood and exposed brick. Suds aren’t the only thing being tapped, either: heavy-hitting cocktails, from old fashioneds to Moscow mules, are drawn right from mounted spigots. The food menu, by a chef who honed his chops at Atera, Per Se and Jean-Georges, presents an elevated take on pub fare, with prosciutto-topped burrata plates and mushroom-ricotta toast joining the expected bar favorites like Buffalo wings and beer pretzels, but the real stars are the sandwiches: both classics with unexpected updates (a meatball sub is layered with blue cheese and topped with puffed quinoa), and satisfying old standards (fish and chips with garlic chips and beer-tartar sauce).

As Is NYC

Hell's Kitchen gastropub As Is taps into an expanding national craft beer surge with a rotating menu of 20 brews on tap, poured into goblets in a sleek space outfitted in wood and exposed brick. Suds aren’t the only thing being tapped, either: heavy-hitting cocktails, from old fashioneds to Moscow mules, are drawn right from mounted spigots. The food menu, by a chef who honed his chops at Atera, Per Se and Jean-Georges, presents an elevated take on pub fare, with prosciutto-topped burrata plates and mushroom-ricotta toast joining the expected bar favorites like Buffalo wings and beer pretzels, but the real stars are the sandwiches: both classics with unexpected updates (a meatball sub is layered with blue cheese and topped with puffed quinoa), and satisfying old standards (fish and chips with garlic chips and beer-tartar sauce).